Apple Cake (Milk Street)

A tender apple cake enriched with browned butter, lemon zest and vanilla. Thinly sliced apples bake into a crisp-edged, golden cake finished with turbinado and powdered sugar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 375°F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment. In a small saucepan over medium-high, cook the butter, swirling the pan often, until the milk solids at the bottom are deeply browned and the butter has a nutty aroma, 3 to 5 minutes. Scrape the butter into a small heatproof bowl. Set aside to cool while you slice the apples.

Step 2

Adjust the blade of your mandoline to slice 1/16 inch thick. Slice an apple lengthwise until you reach the core on all sides. Toss the slices with lemon juice in a large bowl. In a large bowl, whisk sugar, eggs, and lemon zest about one minute. Whisk in flour, baking powder, and salt. Gradually add milk, browned butter, and vanilla. Pour batter over apples and fold until evenly coated. Press into prepared pan. Tap pan on counter to settle batter. Sprinkle top with sugar. Bake until deep golden brown 55 to 60 minutes.

Step 3

Cool in the pan on a wire rack for 15 minutes. Run a paring knife around the edge to loosen. Invert the cake onto the rack, lift off the pan and remove and discard the parchment. Re-invert the cake onto a platter and cool completely. Dust with powdered sugar just before serving.